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New Fashioned Potato Salad

chef.cristian's picture
Ingredients
For salad
  Potatoes 1 Pound (3 Medium Ones)
  Hard cooked egg whites 5 , coarsely chopped
  Stalk celery 1 , chopped
  Chopped green onions 1⁄4 Cup (4 tbs)
For dressing
  Tofu 3 Ounce
  Low calorie mayonnaise 2 Tablespoon
  Fat free plain yogurt 2 Tablespoon
  White vinegar 1 Teaspoon
  Dry mustard/1 tablespoon dijon mustard 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Paprika 1 Teaspoon
Directions

To make the salad: In a medium covered saucepan, cook the potatoes in boiling water for 20 to 25 minutes or until tender.
Drain, then peel and cube the potatoes.
Transfer to a medium bowl and chill in the refrigerator.
Add the egg whites, celery and green onions to the potatoes.
To make the dressing: In a blender or small food processor, puree the tofu on low speed until creamy.
Add the mayonnaise, yogurt, vinegar, mustard, garlic, salt and pepper.
Blend or process until smooth.
Add the dressing to the potato mixture.
Gently toss until the potato mixture is coated.
Lightly sprinkle the top with the paprika to garnish.
Cover and chill in the refrigerator for at least 2 hours to blend the flavors.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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